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Tips from Award Winners
Make sure to coordinate in
advance with suppliers to
stock new menu items for HUSSC
requirements.
(Mike Herman, Food Service
Director,
Central
Elementary, TX)
Begin with
a 50/50 romaine and iceberg mix
for salad then gradually move
toward a 70/30 blend. (ISD 196,
MN)
Replace ¾ of the fat in
baked goods with pureed beans
and the kids don’t even notice!
(Gooding Elementary, ID)
Promote new menu items by
making announcements to both
students and parents.
(Gooding
Elementary, ID)
Create
recipes for beans and lentils
and provide them to food
managers. Allow schools to serve the unsold items as a free
choice the day after they are menued.
Use
nutrition education about specific beans
to generate excitement and
encourage students to try
different things. Incorporate information about
the culture in which the bean
is a popular component,
nutrition facts, and recipes. Include
this as part of a monthly
nutrition newsletter to all schools
so they can put it in their
school newsletters! (Barbara Griffiths, Food and
Nutrition Supervisor,
ISD 196,
MN)
Introduce local
lunch days, highlighting locally grown
food.
Discuss nutritional
information about that product,
provide recipes and
serve it during lunch. It is an
exciting way to introduce
different foods while buying local. (ISD 196, MN)
Hold a
taste test with a local bakery
to allow students and
parents to sample different
types of breads and grains.
This, along with a gradual
movement toward incorporating
whole grains into the menu,
can increase student
acceptance. (ISD 196, MN)
Use
National School Lunch Week as a
time to introduce new foods and
menu items. When students
ask, you can reply,
“It's National School Lunch
Week. Everyone in the Country is
doing it!” (Sublette Elementary,
KS)
Last modified:
08/23/2012
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